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Mocha Cheesecake

I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus.

8-10 ServingsPrep: 35 min. + cooling Bake: 20 min. + chilling

Ingredients

1-1/4 cups confectioners' sugar
1 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
Dash salt
1/2 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 eggs, lightly beaten
1 tablespoon hot water
2 to 3 teaspoons instant coffee granules
Whipped topping, baking cocoa, fresh raspberries and mint, optional

Directions

In a bowl, combine the first five ingredients; sir in butter. Press
onto the bottom and 1 in. up the sides of a greased 9-in. springform
pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes
or until the edges are browned. Cool on a wire rack.
In a large bowl, beat cream cheese and milk until smooth. Add eggs,
beating on low speed, just until combined. In a small bowl, combine
water and coffee granules; let stand for 1 minute. Add to the
creamed mixture; beat just until mixed. Pour into crust. Return pan
to baking sheet.

2 of 2

Mocha Cheesecake (continued)

Directions (continued)

Bake at 350° for 20-25 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around
edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Let stand at room temperature for 30 minutes
before cutting. If desired, pipe whipping topping around edges and
dust with cocoa; garnish with berries and mint. Refrigerate
leftovers. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 piece) equals 418 calories, 22 g fat (13 g saturated fat), 105 mg cholesterol, 269 mg sodium, 49 g carbohydrate, 1 g fiber, 8 g protein.